Beef Bourguignon Recipe (Dutch Oven)

Name: Beef Bourguignon Recipe (Dutch Oven)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6
Cuisine: Québécoise
Ingredients: 5 slices bacon, cut into 1-inch pieces; 3 ½ lb (1.6 kg) beef chuck roast, cut into 2-inch cubes; 2 tbsp (30 ml) unsalted butter; 1 yellow onion, finely chopped; 3 large carrots, peeled and sliced into rounds; 5 garlic cloves, finely chopped; 3 tbsp (45 ml) tomato paste; 3 tbsp (45 ml) all-purpose flour; 2 cups (500 ml) red Burgundy wine (or another full-bodied red); 4 cups (1 L) beef broth; 1 tbsp (15 ml) beef bouillon powder; 2 sprigs fresh thyme; 2 bay leaves; 2 tbsp (30 ml) unsalted butter; 1 lb (450 g) cremini mushrooms, quartered; 10 oz (280 g) pearl onions, peeled

Preparation 30 min
Cooking 4 h
Servings 6
Freezing Absolutely

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Ingrédients

5 slices bacon, cut into 1-inch pieces
3 ½ lb (1.6 kg) beef chuck roast, cut into 2-inch cubes
2 tbsp (30 ml) unsalted butter
1 yellow onion, finely chopped
3 large carrots, peeled and sliced into rounds
5 garlic cloves, finely chopped
3 tbsp (45 ml) tomato paste
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) red Burgundy wine (or another full-bodied red)
4 cups (1 L) beef broth
1 tbsp (15 ml) beef bouillon powder
2 sprigs fresh thyme
2 bay leaves

Garnish

2 tbsp (30 ml) unsalted butter
1 lb (450 g) cremini mushrooms, quartered
10 oz (280 g) pearl onions, peeled

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Preparation

Preheat the oven to 350°F (175°C).
In a large cast-iron Dutch oven over medium-low heat, cook the bacon until crisp and the fat has rendered. Remove with a slotted spoon and set aside.
Pat the beef cubes dry, then season with salt and pepper. Raise the heat to medium-high and brown the meat on all sides in the bacon fat, in 3 or 4 batches so you don’t crowd the pot. Remove and set aside.
Lower the heat to medium and melt the butter. Sweat the onion and carrots for 2 to 3 minutes. Add the garlic and cook 1 minute, then the tomato paste and cook 2 to 3 minutes, until it darkens. Sprinkle in the flour and stir constantly for 2 minutes.
Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Add the beef broth and bouillon powder, then return the beef, bacon, thyme and bay leaves to the pot.
Cover, transfer to the oven and cook for 2 hours 30 minutes.
Meanwhile, for the garnish, melt the butter in a skillet over medium-high heat. Brown the mushrooms, add the pearl onions and cook for 5 minutes. Season with salt and pepper.
Take the pot out of the oven, stir in the mushrooms and pearl onions, and keep cooking, covered, for 45 to 60 minutes, until the beef falls apart with a fork.
Let rest, covered, for 20 minutes out of the oven. Remove the thyme sprigs and bay leaves before serving.
Slow cooker version: do steps 2 to 5 in the Dutch oven, without preheating the oven, then transfer everything to a slow cooker of at least 6 quarts. Cover and cook on low for 8 hours, or on high for 4 to 5 hours. During the last hour, make the garnish (step 7) and add it to the slow cooker. If the sauce is too thin, leave the lid off for that last hour. Let rest 20 minutes and remove the thyme and bay leaves before serving.